New and experienced climbers over 50 # 25

Kristian Solemwrote:

Obviously you've never climbed in the Adirondacks!   

E.C. Joe included my accounts of climbing in the Gorge of Despair in his wonderful anthology "Rites of Passage, The Legacy of Adventure Climbing in the Sierra Nevada." At one point, while describing the first trip Guy Keesee and I made in there, I make reference to Adirondack bushwacking. It reads like this:

And the black flies and mosquitoes make camping a dream!

Jan Mcwrote:

Funny, all my Shuteye visits entailed walking for 2 hours uphill.  Thankfully the climbing was always worth it.

I finally started harvesting tomatoes today, although the skunks, possums and racoons have been harvesting them for the last couple weeks.  I've had to pick a few that were really close to the ground as soon as they started to turn red just so nobody else ate them first.  Got some beautiful lemon boys and a purple cherokee along with a bunch of cherry tomatoes today.  Jalapenos are also almost ready to pick!  Can't wait to be making fresh salsa, bruschetta and a couple kinds of tomato sauce.  I also ordered some wild boar to make a nice ragout for my birthday later this month.

I’ve been thinking about your tomatoes, Jan. I even fell asleep last night wondering if you could make purple Cherokee tomato sauce. That would make a stunning show on pasta.   I had not eaten a lemon yellow tomato until a couple years ago and they fast became my favorite for taste.

So I would’ve planted all of those but instead I was just grateful to have “tomato“ and so these are all garden-variety red. Still taste way better than the store but the whole thing is entirely Russ’ fault for being so negative.

I have also been thinking about your ultralight backpack. Maybe someday you can take pictures or give a description.  I have a 45 L backpack that I lug around which expands to 55 and even Bob has suggested I need something larger. That’s for a six hour day. My main goal right now is to be able to hike to the wonderland without needing a Sherpa. Although I think Sherpas would be a good idea here in Joshua Tree for old people – – in fact, don’t we have a federal disabilities act?

I discovered through a query that there are a couple more Houser routes I had not known about, one is in the wonderland called Ben. So now getting my shit together is even more of a priority.  While out there I would really like to see Gunslinger.  Also there’s a redacted route Id like to see. Who’s doing these redactions? WHY? I hope they are at least climbers and not the self-appointed oversight committee. 

—-

Helen, I am so proud of you! I think you look beautiful and I love that color on you! It “pops”, to use current lingo. I have to make similar decisions every day, choosing between long pants for safety, and  for some coverage on knees when climbing —or shorts, because I love them. Shorts seem to always win, and I may regret it once I trip over a rattlesnake out there. When it comes to really steep slab, I always wish I had worn long pants because I want to be able to go for it without worry and knee scrapers are painful but somehow I don’t fall. And I’m giving due thought to the halter top.  You are a trailblazer Helen!   
——

Lived in Colorado. Some parts, but not many, are nice to look at, but most of the state is boring to see and to be in. Flat and brown - occasional bits of drive-in movie scenery. 

Brandt Allenwrote:

Helen - You are beautiful inside and out.

What's the name of the route you did?

I think Helen and Paul are on Steve's new route down on Radicella. Remember the prickly pear up and left above the old SMC bolt?

We actually do have some great powder days in vt . you just have to ski it during the storm because often it rains the following day or gets wind packed. Additionally a lot of the folks dissing Vermont skiing are from central and southern VT. the NEK is a lot colder and more consistent winter than  killington. Even Stowe for some reason gets more rain than we do in winter. 

While you all are vying for best location to live and climb... may I mention that at some of our crags I have to trudge a full 10.5 YARDS.     And sometimes that's too far. 

More importantly... what I would give for a chili relleno -- but it has to be gluten free.  I think I could maybe leave out the flour in the batter?  But this peeling the pepper thing has to go more quickly... last year I gave it a go, spent forever scraping the thin peel off the peppers.  How important is that anyway?

Lori Milaswrote:

While you all are vying for best location to live and climb... may I mention that at some of our crags I have to trudge a full 10.5 YARDS.     And sometimes that's too far. 

More importantly... what I would give for a chili relleno -- but it has to be gluten free.  I think I could maybe leave out the flour in the batter?  But this peeling the pepper thing has to go more quickly... last year I gave it a go, spent forever scraping the thin peel off the peppers.  How important is that anyway?

Did you roast them on an open flame then put them in a plastic bag to cool before peeling ?

If the peppers don't peel pretty easily then you didn't char them enough.  They should be mostly black when you take them off the grill/out of the oven, then stick them in a paper grocery bag for 20 minutes then peel and seed them.  I would try battering the chilies with rice flour to get gluten free (thankfully not something I worry about).

For a lighter, healthier tomato sauce, sauté lots of chopped garlic (5 or 6 cloves) in a couple tablespoons of olive oil.  Don't brown the garlic!  Then throw in coarsely chopped tomatoes (maybe 3 cups), some fresh chopped Italian oregano, a 1/2 teaspoon of crushed red pepper flakes and some salt and pepper.  Cook just until the tomatoes are quite mushy, throw in some chopped basil and server over pasta.  This is nicely garlicy and fresh tasting.  It is also better for you if you leave the skins and seeds on the tomatoes.

Nick Goldsmithwrote:

We actually do have some great powder days in vt . you just have to ski it during the storm because often it rains the following day or gets wind packed. Additionally a lot of the folks dissing Vermont skiing are from central and southern VT. the NEK is a lot colder and more consistent winter than  killington. Even Stowe for some reason gets more rain than we do in winter. 

My daughter Kathy and I are skiing Killington on Sunday (BITD).  About noon it starts to dump and by closing there is already 6".  I call my assistant in New Jersey and leave a message "I'm having car trouble, might not make it in tomorrow".  Kathy and I go to dinner, Kathy's facing the door and says "oh no".  What's the problem I ask.  She says, my homeroom teacher just walked in.  I say, don't worry, she is playing hooky too.  Teacher walks up to our table and says, "I didn't see you Kathy and you didn't see me".  Great powder day on Monday.  I get to my office on Tuesday and my assistant asks a question, "powder day at the BigK?"  Killington was my home ski area from 1957 to 1999.  Lots of great days, lots of days skiing in the rain. Miss my friends, but not the 4 hour drive from NJ every Friday night and not the ice.

OLH…. Harnesses are not made to be in contact with your skin! I know this because one time, on a hot sticky day, I wore a “European Speedo” only, in an attempt to copy Christian Griffith and his “style”, I found out the tender unprotected skin gets really chapped and sore.

“Real Skiers” can handle ICE.

Bob… good story about playing hooky from work. Out here in CA your “raccoon face” would give you away on Tuesday morning.

Lori- KRIS is not a “UL” hiker. It’s almost impossible to do if you carry “climbing gear". On our backcountry adventures the friggen packs clocked in just a bit south of 100lbs!!!
If you are interested in going “UL” talk to Jan.
His rig, with Fly Rod, tent, stove, - everything -clocks in under 15 lbs! I’m working on mine but it takes time and $$$.
Chile Rellenos….. as noted above, you burn them, place in paper bag and slide the skin off.
Lots of different ways to make them. One time in Tuscon I got CR that had no batter on them and were stuffed with Shrimp and other sea food.

Everyone have a fabulous 4th. 

You folks are making me hungry!!!! Happy 4th everyone.

Guy Keeseewrote:

Lori- KRIS is not a “UL” hiker. It’s almost impossible to do if you carry “climbing gear". On our backcountry adventures the friggen packs clocked in just a bit south of 100lbs!!!
If you are interested in going “UL” talk to Jan.
His rig, with Fly Rod, tent, stove, - everything -clocks in under 15 lbs! I’m working on mine but it takes time and $$$.
Chile Rellenos….. as noted above, you burn them, place in paper bag and slide the skin off.
Lots of different ways to make them. One time in Tuscon I got CR that had no batter on them and were stuffed with Shrimp and other sea food.

Everyone have a fabulous 4th. 

Guy's right. There is no ultra-lite with climbing gear, and I never hiked anywhere without climbing gear. Typically, my pack was about half my body weight. More, for the G.O.D.

On the way to Castle Rock Spire in 2005. Photo by Keesee.

Kristian Solemwrote:

There is no ultra-lite with climbing gear, and I never hiked anywhere without climbing gear. 

The weight of my climbing pack is my only sorrow as far as climbing.  I try to get it as light as possible, Lightest gear I can get, thinnest rope I can get away with.  But racks are heavy.  It doesn't help that I like to have what could be considered an excess of gear (double rack). Some days when I'm carrying a full trad rack, I entertain the scandalous thought of becoming a sport climber.  Plus I need to carry more water than the average person and water is friggin' heavy.  My partners are always so sweet about offering to carry whatever portion of the rack is heaviest. Except for Brandt - I think he makes me carry everything (joke).

I'm planning a trip to Bernal, Mexico, late October/early November to climb on the Peña and NEED A PARTNER(S). This will be my 5th trip there for the multi-pitch sport climbing.  Sheree (who doesn't climb) and I want to arrive in time for Day of the Dead, stay about 10-12 days.  Accommodations are very reasonable at that time. Getting there is easy, direct flights to Queretaro airport and then 30 minute taxi to Bernal.   If you're interested contact me for more details.

Idaho bob. I grew up in Killington at Mission farm right across the street from the base of Skyship though when I was a kid it was the Gondola with the orange pumpkins. we watched it being built. the mountain was our day care  completely unsupervised from 3rd grade on.  I was a dish washer at Pasta Pot and then the Back Behind Saloon. Started at BBS in 78 and worked my way up through various kitchen possitions, prep, line cook, Sous Chef and finally head chef in 96,97.  I was in Jackson hole line cook @ Snow King summer 81 and out in the Village for the winter @ Alpenhof 81-82.

Finally got out climbing. Benn mentoring an 18 yr old who is really stoked but it has been raining almost every day this summer. when its not raining its supper muggy or I am wor5king or both. It rained most of yesterday but was dry today yet muggy and slippery. we got a late start. left my house at 3pm and did a 3 pitch 5.7 on Mt wheeler which is a 500ft tall Granite dome.  P1 is 60m5.7 and a bit spicy.  Goes through an interesting overlap.  P2 is 5.6 and spicy with a big traverse and a down climb to a belay on micro gear and small wires. .  Reed on the down climb to the belay.

P 3 is an open book that goes at 5.6 when its dry. it was running with water and had a fair bit of fresh vegetation to make it even more slippery. its flared and the gear is not great. I threadded a loose chockstone, slung a branch about the size of my thumb and groveled my way up.  After the slimy corner was a 20ft section of face climbing coated in green slippery wet lichen. That was actually pretty engaging. Finally it busts out on a clean arête 

I doubt anyone has been up here this season.. it was pretty darn dirty. 

 no fcking clue why my keyboard just got stuck on italics...  anyways  I ran up another half a rope

and then we scrambled to the rappels. we came down the beautifull 5.11 Ed webster route The Great Dihedral. this would have been or normal finish to the first two pitches of VJ's had I been in decent climbing shape though today it was seeping and no way I could have even top roped it with the slippery holds and humidity.  

the long 2nd pitch. Reed is right about where I traversed way climbers left and then down climbed to do the really old route. 

Nick Goldsmithwrote:

Idaho bob. I grew up in Killington at Mission farm right across the street from the base of Skyship though when I was a kid it was the Gondola with the orange pumpkins. we watched it being built. the mountain was our day care  completely unsupervised from 3rd grade on.  I was a dish washer at Pasta Pot and then the Back Behind Saloon. Started at BBS in 78 and worked my way up through various kitchen possitions, prep, line cook, Sous Chef and finally head chef in 96,97.  I was in Jackson hole line cook @ Snow King summer 81 and out in the Village for the winter @ Alpenhof 81-82.

Nick, did you work with or know Donna Weinbrecht?  She worked at the Pasta Pot.  Sheree lived in Pittsfield and I spent as much time there as possible----until the house burned down.

I don't know that Donna had been born yet when I worked @Pasta pot. 1976.. Taylor was the main guy in the Kitchen besides Pasta Pete. Taylor went on to start the Clear River Taveren in Pittsfield.  

Agave watch, day 95.  So this is what it's doing now.  The things I thought might open to flowers are opening and sending out these long things which might be stamens and pistules.  Not sure, I'll have to get out a real camera with a better lens to get a good closeup, these are 20 feet in the air!

Kevinmurraywrote:

What you also don.t have is anything over 14,ooo feet or powder snow that is light and fluffy. What you do have is heat, humidity and a massive amount of bugs.            

Naw I've been to Vermont. It's a paradise in summer compared to the Southeast where I live. Our winters are pretty good for climbing though.